Project Description
Aflatoxins are naturally occurring mycotoxins that are produced by many species of Aspergillus, a fungus, the most notable ones being Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are toxic and among the most carcinogenic substances known.
Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can colonize and contaminate grain before harvest or during storage. Host crops are particularly susceptible to infection by Aspergillus following prolonged exposure to a high-humidity environment, or damage from stressful conditions such as drought, a condition that lowers the barrier to entry. The native habitat of Aspergillus is in soil, decaying vegetation, hay, and grains undergoing microbiological deterioration and it invades all types of organic substrates whenever conditions are favorable for its growth. Favorable conditions include high moisture content (at least 7%) and warm temperature.
The toxin can also be found in the milk of animals that are fed contaminated feed. International sources of commercial peanut butter, cooking oils (i.e. olive oil, etc.), and cosmetics have been identified as contaminated with aflatoxin.
Mold needs a relative humidity of at least 65% RH to grow. Proper drying and storage can therefore reduce and stop the mold growth. This would at the same time reduce the potential for aflatoxin production.
In this test we will demonstrate that the mold growth is completely absent when wet peanuts are stored with the drying beads while classic stored peanuts become completely moldy, suggesting that – when the Aspergillus species are present – aflatoxins would be produced.